Preparation time: 20'
Composition time: 5'
Ingredients
300 gr. Colorful pennies
2 carrots
1 onion
2 fresh onions
100 gr. Peas Fine KYKNOS
1 yellow pepper
1 red pepper
3 sprigs of dill
3 sprigs of parsley
2 sprigs of mint
For the sauce
250 gr. Mayonnaise Premium KYKNOS
100 gr. yoghurt
2 lemons (juice and zest)
A little ice water (optional)
Salt, Fresh ground pepper
Sumac (optional)
Preparation:
Boil the pasta for the least recommended time indicated on the package, drain and freeze immediately with plenty of ice water. With a peeler or a knife, cut the carrot into very thin slices and put them in a bowl of very cold water to keep them crisp.
Finely chop the onion and add it to the bowl of ice water to keep it crunchy. Cut the yellow and red pepper into small cubes. Chop the herbs and the spring onion.
In a large bowl, put the Mayonnaise Premium KYKNOS, yoghurt, juice και zest from the lemons and mix well (if you want a more watery result, add some ice water).
In the bowl with the sauce, add the pasta, peppers, herbs, spring onion, part of the carrot slices and part of the onion (reserve the rest for decoration).
Mix and finally add the Peas Fine KYKNOS.
Stir one last time and serve. Add the remaining carrot and onion.